How to make spinach-stuffed chicken breasts?

Simple stuffed chicken with spinach and cheese

Butterfly boneless chicken breasts to create pockets. Season inside and out with salt, pepper, and a little garlic powder. Prepare a filling by sautéing spinach with garlic until wilted, then squeezing out excess liquid. Mix the spinach with ricotta, shredded mozzarella, or goat cheese and a pinch of nutmeg.

Stuff each breast with the mixture and secure with toothpicks or kitchen twine. Sear in an ovenproof skillet for 2–3 minutes per side until golden, then finish in a 375°F (190°C) oven for 12–18 minutes until internal temperature reaches 165°F (74°C).

Tips:

• Don’t overfill; leave room to close the pocket.
• Use prosciutto or bacon wrapped around the breast for extra flavor and moisture retention.
• Serve with pan sauce made from skillet drippings, a splash of white wine, and a pat of butter.

This method yields a juicy main course with a flavorful spinach center.